Sobre El Autor
Author Claudia Roden was raised in Cairo, Egypt, where she was deeply involved in the Jewish traditions of her family. Roden's recollection of girlhood, The Book of Jewish Food: An Odyssey from Samarkand to New York, won the James Beard Foundation Award for Kitchen Aid Cookbook of the Year. Her mostrar más other books include Coffee: A Connoisseur's Companion and A Book of Middle Eastern Food. (Bowker Author Biography) mostrar menos
Créditos de la imagen: Photo © Red Saunders
Obras de Claudia Roden
Obras relacionadas
A Taste of Thyme: Culinary Cultures of the Middle East (1994) — Introducción, algunas ediciones — 68 copias
Etiquetado
Conocimiento común
- Nombre canónico
- Roden, Claudia
- Fecha de nacimiento
- 1936
- Género
- female
- Nacionalidad
- Egypt (birth)
UK (current) - Lugar de nacimiento
- Cairo, Egypt
- Lugares de residencia
- Hampstead, London, England, UK
Paris, France
Cairo, Egypt - Educación
- St. Martin's School of Art
- Ocupaciones
- food writer
tv presenter - Relaciones
- Douek, Ellis (brother)
- Organizaciones
- Oxford Symposium on Food and Cookery
The Food Chain
BBC - Premios y honores
- Commander, Most Excellent Order of the British Empire (2022)
Observer Food Monthly Award for Lifetime Achievement (2019)
Glenfiddich Best Food Book Award (2005)
André Simon Memorial Fund Food Book Prize (2005)
Prince Claus Award (1999)
Glenfiddich Trophy (1992) (mostrar todos 10)
Premio Orio Vergani (1989)
Premio Maria Luigia, Duchessa di Parma (1989)
James Beard Award for Cookbook of the Year (1997)
National Jewish Book Award (1997) - Agente
- Lizzy Kremer (David Higham Associates)
Miembros
Reseñas
Listas
Premios
También Puede Gustarte
Autores relacionados
Estadísticas
- Obras
- 23
- También por
- 2
- Miembros
- 3,656
- Popularidad
- #6,921
- Valoración
- 4.2
- Reseñas
- 33
- ISBNs
- 117
- Idiomas
- 9
- Favorito
- 10
I wish this had more pictures that would communicate how awesome these dishes are. I was blessed to know what each recipe looks like! Overall, it's a REALLY good cookbook with authentic recipes. I know that it is probably directed to westerns and not middle easterns, but there is no real difference between that and a local cookbook. I actually love accurate universal measurements, so I prefer this one.
Can't wait to attempt Lahma Bel Ajeen and most of the salads. :D